Chef de Cuisine — All‑Day Dining & Sustainability Leader

Crescent Hotels & Resorts; Denver (CO); On-site; USD 95,000 - 140,000; Full time

Job summary

Populus, a flagship Crescent Hotels & Resorts property in Colorado, seeks a Chef de Cuisine for Pasque to lead daily kitchen operations, drive menu development, and uphold sustainability standards. You will collaborate with the Executive Chef and leadership to mentor the culinary team, ensure quality, and balance creativity with cost control for an all-day dining experience.

Responsibilities span menu execution, staff development, kitchen leadership, food safety, and cross‑functional

Responsibilities

• Oversee the daily kitchen operations of Pasque, ensuring consistent food quality, presentation, preparation, and execution across all dayparts.
• Lead the kitchen through breakfast, lunch, and dinner service, adapting production and staffing to changing business levels.
• Maintain strong kitchen presence during service, supporting the team and ensuring timely, accurate execution.
• Establish and reinforce recipes, preparation standards, portion sizes, plating specifications, and quality expectations.
• Ensure menus are executed consistently while allowing for creativity, seasonal ingredients, and thoughtful enhancements.
• Coordinate with front-of-house team to support service timing, guest requests, menu knowledge, and overall dining experiences.
• Maintain organized, clean, and efficient kitchen spaces, including proper opening, closing, and sanitation procedures.
• Ensure all kitchen associates properly separate food waste, follow composting procedures, and consistently utilize the bio-digester as part of daily kitchen operations.
• Collaborate with the Executive Chef and culinary leadership on menu development, seasonal changes, specials, and new offerings.
• Support a cohesive all-day dining menu that meets the needs of hotel guests and local diners.
• Maintain strong knowledge of ingredients, preparation methods, flavor profiles, and menu execution.
• Ensure recipes and menu specifications are documented, communicated, and followed consistently.
• Incorporate guest feedback, culinary trends, and ingredient availability into menu improvement opportunities.
• Maintain appropriate menu variety while considering operational execution, product availability, and cost.
• Ensure dietary requests and allergen concerns are handled carefully and communicated appropriately.
• Lead, coach, train, and develop kitchen associates, including supervisors and line-level team members.
• Establish clear expectations for performance, communication, teamwork, cleanliness, and professionalism.
• Create a positive, accountable kitchen culture that encourages collaboration and continuous improvement.
• Support recruitment, interviewing, onboarding, and training of culinary associates.
• Conduct regular coaching and provide timely feedback to support associate growth and performance.
• Lead pre-shift meetings to communicate business levels, menu updates, specials, staffing, and service priorities.
• Partner with People & Culture and culinary leadership on performance management and associate development.
• Promote cross-training and consistent execution across kitchen stations.
• Develop kitchen schedules based on business forecasts, reservations, occupancy, and operational needs.
• Monitor staffing levels and labor costs while maintaining appropriate coverage and food quality.
• Adjust staffing and production plans based on changing business levels throughout the day.
• Review timecards, missed punches, overtime, and payroll information for accuracy.
• Ensure associates follow scheduling, attendance, time-keeping, and meal-break procedures.
• Identify opportunities to improve kitchen workflow, productivity, and efficiency.
• Manage food costs through effective purchasing, receiving, storage, portion control, and waste reduction.
• Monitor inventory levels and coordinate ordering to maintain appropriate product availability.
• Ensure products are stored, labeled, rotated, and handled according to established standards.
• Monitor food usage, spoilage, waste, and preparation yields to identify opportunities for improvement.
• Maintain accurate inventory and production practices.
• Partner with culinary and F&B leadership to review food costs, expenses, and operational performance.
• Ensure kitchen equipment and supplies are used responsibly and maintained appropriately.
• Maintain compliance with applicable health department regulations, food safety requirements, and sanitation standards.
• Ensure proper food handling, temperature control, labeling, storage, and allergen procedures.
• Maintain a clean, organized, and safe kitchen environment throughout all shifts.
• Ensure associates understand and consistently follow food safety and workplace safety procedures.
• Monitor kitchen equipment and promptly communicate maintenance needs or safety concerns.
• Maintain required food safety certifications and support compliance with applicable training requirements.
• Partner with the Executive Chef, Food & B leadership, and Pasque General Manager to support restaurant goals.
• Maintain open communication with front-of-house leadership regarding menu changes, service concerns, guest feedback, and operational needs.
• Coordinate with other culinary outlets when needed to support property-wide operations and special events.
• Communicate staffing, inventory, equipment, and product concerns proactively.
• Participate in leadership meetings, menu tastings, operational planning, and property initiatives.
• Support a collaborative environment where culinary and service teams work together toward a shared guest experience.
• Maintain a flexible schedule, including mornings, evenings, weekends, holidays, and periods of increased business.
• Attend required meetings, training sessions, and property initiatives.
• Support special projects and operational needs as assigned.
• Perform other duties as assigned.
• Prioritizing thoughtful ingredient purchasing and responsible product utilization.
• Reducing food waste through proper forecasting, preparation, storage, and inventory management.
• Supporting seasonal menus and ingredient choices that reflect quality and responsible sourcing.
• Overseeing proper food waste separation and ensuring kitchen associates consistently follow Populus' composting and waste-diversion procedures.
• Taking an active role in the proper operation and daily use of the hotel's bio-digester, ensuring appropriate food scraps are processed according to established procedures.
• Training and reinforcing expectations with the culinary team regarding composting, food waste sorting, and bio-digester use.
• Monitoring the kitchen's waste practices, identifying opportunities for improvement, and addressing improper disposal or operational concerns.
• Promoting efficient use of water, energy, equipment, and kitchen supplies.
• Previous experience in a professional kitchen, with demonstrated leadership in a Chef de Cuisine, Sous Chef, or comparable culinary management role.
• Experience in full-service restaurant operations; hotel or all-day dining experience preferred.
• Strong culinary knowledge, cooking techniques, menu execution, and food presentation skills.
• Experience leading, coaching, and developing culinary teams.
• Understanding of food cost, labor management, inventory, purchasing, and kitchen financial performance.
• Ability to manage multiple service periods and changing business levels.
• Strong organization, communication, and problem-solving skills.
• Knowledge of food safety, sanitation, and allergen management requirements.
• Ability to remain hands-on and lead effectively in a fast-paced kitchen environment.
• Flexibility to work the schedule required by restaurant operations, including mornings, evenings, weekends, and holidays.

Job description

Populus, a flagship Crescent Hotels & Resorts property in Colorado, seeks a Chef de Cuisine for Pasque to lead daily kitchen operations, drive menu development, and uphold sustainability standards. You will collaborate with the Executive Chef and leadership to mentor the culinary team, ensure quality, and balance creativity with cost control for an all-day dining experience.

Responsibilities span menu execution, staff development, kitchen leadership, food safety, and cross‑functional